Quick garlic-onion soup with red-wine croutons
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Quick garlic-onion soup with red-wine croutons
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Last updated 6/12/2012 1:01:00 AM. Recipe ID 24275. Report a problem with this recipe.
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      Title: Quick garlic-onion soup with red-wine croutons
 Categories: Soups
      Yield: 4 servings
 
      2 lg Garlic cloves
  1 1/2 lb Onions (5 medium)
  2 1/2 tb Butter
    1/4 c  Red wine
    1/4 ts Dried thyme
    1/4 ts Salt
    1/4 ts Freshly ground black pepper
      1 qt Chicken stock (or canned
           -chicken broth)
           RED-WINE CROUTONS:
    1/2    Loaf French bread
      5 tb Olive oil
    1/4 c  Red wine
      3 oz Swiss cheese, thinly sliced
      2 oz Grated Parmesan cheese (1/2
           -cup)
 
  GARLIC-ONION SOUP:
  
  GARLIC-ONION SOUP:  Peel and mince the garlic.  Peel and thinly slice
  the onions (food processor preferred).  Heat the butter in a large,
  deep skillet.  Add garlic and onions; cover and cook over medium
  heat, stirring occasionally, until onions soften, about 8 minutes.
  Uncover and saute until golden, about 5 minutes longer.  Add thyme,
  salt, pepper, and chicken stock.  Bring to a boil.  Cover, reduce
  heat, and simmer to blend flavors, about 5 minutes.
  
  RED-WINE CROUTONS:  Cut the bread on the diagonal into four 1-inch
  thick slices.  Heat 3 tablespoons of the oil in a large skillet.  Add
  the bread and saute on both sides until light brown, about 2 minutes.
  Drizzle the wine and remaining oil over the croutons and top them
  with the cheese slices.  Cover and cook over medium heat until the
  cheese melts, 2 to 3 minutes.
  
  SERVING:  Ladle soup into warm soup bowls and top with the croutons.
  Pass the Parmesan cheese separately.
  
  Makes 4 servings
  
  [COOKS; APRIL 1989] Posted by Fred Peters.
 




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Recipe ID 24275 (Apr 03, 2005)

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